Ingredients
Zucchini2 kilograms- Tomatoes for stuffing3 pieces
- Tomatoes sliced2 pieces
Ground meat0.5 kilograms
Egyptian Rice2 cups- Salt and black pepper to taste0
Mixed Spices1 tablespoon
Cumin2 tablespoons- Chopped parsley1 cup
- Fresh tomato juice2 cups
Tomato Paste2 teaspoons- Hot water4 cups
Steps
- 1
Wash the zucchini well, then trim the ends, hollow them out, and place them in a bowl with water and salt to taste.
5 minRequired Tools:🍳Bowl - 2
To prepare the filling, soak the rice for half an hour.
30 min - 3
In a deep bowl, combine the ground meat and rice, mix well, then add salt, pepper, spices, cumin, and chopped parsley, and mix well again. Set the filling aside.
5 minRequired Tools:🍳Deep bowl - 4
To prepare the sauce, in a pot over heat, add the tomato juice and bring to a boil. Add the dissolved tomato paste with a quarter cup of water and let it boil completely and thicken for a quarter of an hour, then set aside.
15 minRequired Tools:
Pot - 5
Remove the zucchini from the bowl with the salted water and drain them completely.
5 min - 6
Stuff the zucchini, leaving a space of about a finger's width.
5 min - 7
Hollow out the tomatoes and stuff them.
5 min - 8
In a non-stick pot, place the sliced tomatoes first, then add the stuffed zucchini, followed by the stuffed tomatoes, and place a plate to press down on the zucchini.
5 minRequired Tools:🍳Non-stick pot - 9
Pour boiling water, ensuring it does not completely submerge the zucchini, just to the level of the zucchini's surface, and press down on the plate. Place the pot over high heat for 15 minutes, then reduce the heat for half an hour.
30 min - 10
When the zucchini starts to cook, add the tomato juice and let it boil well, then remove the stuffed zucchini from the heat.
5 min
Nutrition Facts
Zucchiniper 100gGround meatper 100gEgyptian Riceper 100gMixed Spicesper 100gCuminper 100gTomato Pasteper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.